Quick Shrimp Enchilada Bake

By MaryEllen

Ingredients

• 1 pound peeled cooked shrimp, tails removed, diced
• 1 cup frozen corn, thawed
• 2 4-ounce cans chopped green chiles, (not drained)
• 2 cups canned enchilada sauce, or green salsa, divided
• 12 corn tortillas
• 1 15-ounce can nonfat refried beans or black beans
• 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterrey Jack or Cheddar
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Details

Servings 8
Preparation time 20mins
Cooking time 45mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.

Combine corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.

Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Combine the shrimp with the heated corn mixture and top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Consider adding some of the cheese to the middle layer.